I love Almond Cigars. When I was a kid, my mom and my grand mother use to make them: it was driving me crazy! Well, it still does...
It is a treat that comes from North Africa, but in fact, as cuisine traveled, you can easily compare it to the baklava found in Greece or Middle East. It is a delicious dessert, served with a hot tea (best is with mint tea in fact).
I love BAO, these steamed buns of all sorts of shapes that you can find in Chinese restaurants. I love it so much that I was curious to know how to make it and decided to try myself. I made two versions: pork belly for me and tofu for Jodi (not entirely vegetarian as it contains fish sauce). It is not that this recipe is complicated, but it takes some time.
Bugnes are some sort of beignets that are popular in Central-Eastern France, the most known being the bugnes de Lyon. There are two sorts: the soft and the crunchy, the difference between the two being the presence of yeast (soft) or not (crunchy). It is not difficult to make, but takes a bit of time as the dough has to rise.
This is an easy recipe that my friend Benny's wife, Rufina, gave me and that I tried over the week end. It is easy but a bit long because of the time needed for the fermentation process that gives this bread such a distinct taste.
Galette des rois is a cake, made with puff pastry and frangipane, that originated in Catholic tradition in reference to the Three Kings. But let be honest, as any religious tradition, it became a culinary tradition starting before Christmas and ending during Mardi Gras. In France, you will either find the Galette des rois (puff pastry / frangipane) in the North part or the Gateau des rois (brioche with or without candied fruits - photo on the left) in the South. I personally, and not surprisingly, like both. It is a very playful tradition: each galette or gateau has a hidden charm or two and comes with one or two crowns (1 crown = 1 charm; and remember: this has nothing to do with Burger King!).
I remember that when I was a kid, I used to see TV series or movies where people were making pancakes, wondering what it was, as we did not have that in France. In all cases, I would definitely not say that crepes are like pancakes and it makes me cringe when I hear people comparing the two as they are totally different!
I love paella and tried to recreate my own version, made with meat and seafood and cooked for long enough so the rice gets very soft and flavorful. In this recipe, I have replaced the saffron by turmeric, to give to the rice this nice yellow color, saffron being expensive. Here is the recipe:
I love ramen and New York is a perfect city to try different ones, having so many places proposing that delicious Japanese dish. And my favorite moment to eat that soup is now, as I like it hot and was never really impressed by cold versions of it. This recipe requires a bit of work, but it is worth it!
If you follow this blog, you probably know that I love ramen, this Japanese noodle soup dish that has been very popular the past few years. There are lots of great places in New York, and the first restaurant where I tried ramen was Momofuku Noodle Bar, one of the places of the famous Chef David Chang. Then, I took few classes at the Institute of Culinary Education (ICE) in New York City, where they taught how to make broths and various dishes with noodles. That is when I decided to try to make my own version, based on what I have eaten so far. Here is what I did:
When I was a kid, the only soufflé I knew was the cheese soufflé that my Mom was making. We never heard about sweet soufflés and it is only much later in my life that variations on soufflés started to appear, like the cauliflower soufflé we made one time with my sister. Then I discovered chocolate soufflés, and one time, banana soufflés. The latter is fantastic; well, if you like bananas! So, the recipe below is my take on a recipe I learned at the Institute of Culinary Education few years ago.
I discovered S'Mores in this country, this treat not being known at all in France. Even roasting marshmallows, that we call chamallows, is pretty uncommon there. So, I decided to make my own version of a S'Mores pie, layering a Graham cracker crust, a fudgy brownie and some torched marshmallow. An easy recipe that will satisfy adults and kids!